MAKING
2 In a plastic bag, mix flour, tarragon, salt, paprika, and ginger.
3 Add the chicken pieces, a few at a time, and shake to coat;use all the flour mixture.
4 In 10-inch skillet, add oil and heat.
5 Add chicken and cook until brown on all sides.
6 Transfer chicken to a 1 1/2-quart casserole.
7 In the same skillet, add onions and garlic and saute until translucent.
8 Stir in the wine and broth.
9 Bring to a boil and pour over chicken.
10 Bake the chicken basting occasionally with pan juices for abut 1 hour or until tender.